Slow cooked pork shank salad with ghost ciabatta( SERVES 4 )

This recipe uses Goulter's Organic Raw Apple Cider Vinegar and Kapiti Artisan Ghost Chilli Ciabatta (flavoured with Culley's Hot Sauces). Both products were finalists in the 2016 New Zealand Food Awards in association with Massey University. I was one of the judges. Read more about it and see more of my recipes using finalists' products here.

Don’t be put off by the three-hour cooking time for the pork — the oven does all the work and you can cook it in advance. If cooking in advance, once cooked, leave the pork in the casserole to cool and reheat at 180C for 20 minutes or until the pork is very hot, then proceed with the recipe.

Christmas entertaining

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